Make cranberry filling one day ahead and chill. Combine cranberries, sugar, and orange juice with a pinch of salt in a sauce pan. Cook until cranberries are soft and some start to burst. Remove from heat, stir, and chill.

Cut eight rounds out of the sheet cake. Place one round on a serving plate and top with 1/4 of the cranberry filling. Top with second cake round. Frost the top of the cake and decoratively pipe more frosting around the base. Top all with one blood orange slice and bundle of candied citrus.

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Number of Servings:

4

Contributed by:

Markon

Meal Type:

Fall

Winter

Desserts

Vegetarian

Nutritional Information

Serving Size 226 grams

Calories 500

%Daily Value*

Total Fat 12g15%

Saturated Fat 2.5g13%

Trans Fat 0.5g

Cholesterol 35g12%

Sodium 530g23%

Total Carbohydrate 92g33%

Dietary Fiber 5g18%

Total Sugars 50g

Includes 41g Added Sugars82%

Protein 5g

Vitamin D 0mcg0%

Calcium 70mg6%

Iron 1.4mg8%

Potassium 210mg4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.